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Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs Recipe

Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs Recipe

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Bay Scallops with Polenta, Wild Mushrooms, Sherry, and Parsley Bread Crumbs

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Ingredients

Count

Nutrition

469

Calories

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Ingredients:

Serving

1 cup fresh breadcrumbs from french bread with crust
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh parsley
9 tbsp unsalted butter, divided
12 oz fresh chanterelle mushrooms or other fresh wild mushrooms (such as oyster , stemmed shiitake , or crimini, quartered if large)
2 1/2 tsp chopped fresh thyme
1 cup chopped green onions
1/2 cup amontillado sherry
1/4 cup low-salt chicken broth
1/4 cup whipping cream
4 cups (or more) water
1 tsp salt
1 cup polenta
1 lb bay scallops

Directions:

Preheat oven to 350°F. Toss breadcrumbs with olive oil and parsley in medium bowl to blend. Spread onto rimmed baking sheet. Bake until golden and crunchy, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.)
Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes. Add green onions; sauté 1 minute. Add Sherry; boil until slightly reduced, about 2 minutes. Add broth. Boil until reduced by half, about 3 minutes. Add cream; simmer until thickened, about 3 minutes. (Can be made 3 hours ahead. Cover and refrigerate.)
Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Cover to keep warm.
Reheat mushroom mixture. Melt 2 tablespoons butter in another large skillet over high heat. Add scallops and sauté until just translucent in center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper.
Divide polenta among 6 plates. Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	468.51 Kcal (1962 kJ)
Calories from fat	265.87 Kcal
		% Daily Value*
Total Fat	29.54g	45%
Cholesterol	82.46mg	27%
Sodium	960.38mg	40%
Potassium	588.21mg	13%
Total Carbs	29.27g	10%
Sugars	1.57g	6%
Dietary Fiber	4.17g	17%
Protein	22.93g	46%
Vitamin C	3.8mg	6%
Vitamin A	1mg	33%
Iron	2.7mg	15%
Calcium	69.6mg	7%

Amount Per 100 g
Calories	110.32 Kcal (462 kJ)
Calories from fat	62.61 Kcal
		% Daily Value*
Total Fat	6.96g	45%
Cholesterol	19.42mg	27%
Sodium	226.15mg	40%
Potassium	138.51mg	13%
Total Carbs	6.89g	10%
Sugars	0.37g	6%
Dietary Fiber	0.98g	17%
Protein	5.4g	46%
Vitamin C	0.9mg	6%
Vitamin A	0.2mg	33%
Iron	0.6mg	15%
Calcium	16.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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